THE Perfect Mashed Potatoes Recipe: 4 Ways To Make Them Perfect

4.99 from 102 votes
138 Comments

This post may contain affiliate links. See our disclosure policy.

Want fluffy, light mashed potatoes with dinner? With this simple how-to recipe, you’ll get perfect mashed potatoes every time! 

Mashed potatoes in a bowl with butter
Featured with this recipe
  1. Ingredients in Mashed Potatoes
  2. Best Potatoes for Perfect Mashed Potatoes
  3. Cooking Methods
  4. Tips for making mashed potatoes
  5. Frequently Asked Questions: Mashed Potatoes
  6. Mashed Potatoes With Gravy
  7. More Variations
  8. Reheating Mashed Potatoes
  9. Here are four easy ways to re-heat mashed potatoes:
  10. Using Leftover Mashed Potatoes
  11. More Potato Recipes
  12. Perfect Mashed Potatoes Recipe

These creamy, buttery mashed potatoes are the perfect side dish for turkey, roast beef, or pork chops. In just a few simple steps you’ll have delicious mashed potatoes for Thanksgiving, Sunday dinner or just a side to weeknight meatloaf.

Mashed potatoes can be tricky. They can easily get too thin or too whipped, too dense or not dense enough. It really depends on your taste! In our opinion, our Mom makes the best mashed potatoes. They are thick, but smooth, dense and fluffy, but not dry. Always perfect every time and this is her mashed potatoes recipe. We will often change up how we cook or soften the potatoes to be mashed (depending on our timeframe or if we need to free up stovetop space) but our method for mashing them is always the same!

Ingredients in Mashed Potatoes

  • Potatoes
  • Sour Cream
  • Butter
  • Milk
  • Salt & Pepper

Best Potatoes for Perfect Mashed Potatoes

When making mashed potatoes, you want to use a nice, starch potato such as Russet, Idaho, or Yukon Gold potatoes. Russet is the cheapest and easiest to find, which is why most people prefer to use them. They are high in starch and mash perfectly. Idaho potatoes are very similar to Russet potatoes and will mash up the same. If you like a more creamy, buttery taste, go with Yukon Gold. You really can’t go wrong with either. Yukon golds are nice because the skin isn’t as thick and dry as a Russet so you don’t have to peel them perfectly. In fact, leaving a little bit of the peel on adds nutrients and gives it a nice texture. If you want the best of both worlds, use half of each!

Fluffy mashed potatoes in a bowl

Cooking Methods

As mentioned above, we will switch up the cooking method of our mashed potatoes depending on what our particular needs and/or timeframes are on any particular day. In a hurry? Try our Instant Pot mashed potatoes recipe. Want to cook and serve your potatoes all in the same pot (while also keeping them warm while serving)? Try cooking them in the Crock Pot! I have personally used every method below and really, you can’t go wrong with any of them!

Boiled (stove top):

Boiling potatoes is the most traditional and common way of softening potatoes to be mashed. This is the way we have included in the recipe below because we realize not everyone will have the kitchen items available for the alternative methods below. Simply bring your water to a boil with a teaspoon or two of salt and add your peeled, diced potatoes. Boil for 15 minutes or just until potatoes are tender.

Steamed (stove top):

There are some big advantages to steaming your potatoes rather than boiling them. Steaming potatoes is actually a faster method than boiling because you are heating much less water. Steaming also prevents your potatoes from getting mushy and waterlogged. It can make for lighter, fluffier potatoes. The only downside is you need a steamer basket, which a lot of people may not have. As for the method, it’s SUPER easy:

Fill a large pot with 2 inches of water and salt. Set steamer basket in pot, making sure water doesn’t come through the holes. Bring to a boil, then reduce to a rapid simmer. Add potatoes to steamer basket, cover pot, and steam for 25 minutes or until tender.

Instant Pot (pressure cooker):

I’ve got to say, cooking the potatoes in the Instant Pot is my personal favorite way of softening potatoes for mashed potatoes. It’s fast, easy, and efficient. I also love that it doesn’t take up precious stove space on Thanksgiving Day. You can plug in your Instant Pot far away from your high-traffic kitchen area and forget about it. It doesn’t heat up your house because all that heat and steam stays in the Instant Pot. We love this method so much, we actually dedicated an entire post to it HERE. 

Cut up potatoes and water in an instant pot.

Crock Pot:

I love cooking potatoes in a Crock Pot when I want to get potatoes going ahead of time and just forget about them. This is actually a great method for Thanksgiving day because you can start your potatoes and move on with the rest of your Thanksgiving meal prep. It is also a great method because after mashing them, you can put them back into the Crock Pot, switch it to “warm”, and to keep the potatoes warm until ready to serve. You can even serve them straight from the Crock Pot!  Here’s what to do:

Spray Crock Pot with cooking spray and add peeled and diced potatoes (as many as your Crock Pot can comfortably hold). Add 1 cup milk, ½ cup water, and a generous pinch of salt over the potatoes, gently stir to combine. Place the lid on the Crock Pot and cook on HIGH for 4-5 hours or until potatoes are tender. After mashing/whipping the potatoes, return to Crock Pot to keep warm until ready to serve

Perfect mashed potatoes with a spoon

Tips for making mashed potatoes

  • Cut your potatoes a little larger (if boiling) – Large potato dices won’t get as mushy or waterlogged. This can also be prevented if steaming or using the Instant Pot or Crock Pot.
  • Use a stand mixer – I don’t know about you but mashing potatoes by hand is not my favorite thing. I love using my Kitchen Aid with the whisk attachment. Makes them perfectly every time without the hand cramps.
  • Heat your dairy – Heat your milk and butter ingredients in a small saucepan or the microwave before adding to the potatoes. This will keep the potatoes warm and help with even distribution.
  • Fluffy mashed potatoes – For light and fluffy mashed potatoes, all you need to do is rinse away a lot of the starch. Rinse your potatoes well after peeling and cutting into cubes. Then, rinse again after boiling when you drain the water in the sink.
  • Creamy mashed potatoes- If you like your potatoes on the creamy side and a little more dense, add a few splashes of half and half, heavy cream or a few tablespoons of cream cheese.
  • Add some color – When serving, add a garnish of a parsley or thyme sprig to add fresh color to the potatoes.
Gravy being poured over mashed potatoes

Frequently Asked Questions: Mashed Potatoes

What is the trick to good mashed potatoes?

First of all, using the right kind of potato. We prefer Russet potatoes or Yukon Gold potatoes for smooth, creamy mashed potatoes. Second, cut the potato into large chunks (usually 4-6 equal pieces) to boil. If cut too small, the potatoes will be overcooked and mushy. Then, heat the liquid and fat you will be adding prior to mashing. A final trick is to use a stand mixer, or spend plenty of time hand mixing, so the potatoes are smooth and creamy, with no lumps.

What does milk do to mashed potatoes?

Milk gives mashed potatoes the fluffy texture we all love! Be sure to heat the milk and other ingredients prior adding to the potatoes.

Is it better to peel potatoes before boiling or mashing?

Either way is fine. It’s up to you. We almost always peel our potatoes first, which is just a personal preference. If you are going to leave the peel on, be sure to thoroughly scrub the skins clean before cutting and boiling the potatoes.

Mashed Potatoes With Gravy

These potatoes are so good on their own, but they are my favorite with GRAVY. I mean, who doesn’t love their potatoes with a big ol’ gravy lake in the middle? Skip the powdered packet gravy or store-bought gravy and make your own. Trust me, it’s just as easy and tastes a million times better! Here are some of our very favorite homemade gravy recipes to serve with mashed potatoes:

More Variations

If you don’t want to hop on the gravy train (or boat) there are many other ways you can serve your mashed potatoes. All of these variations can be served on their own, no gravy needed! Try them as a side with any of your favorite dishes:

  • Fully Loaded – Top your potatoes with cheese, crumbled bacon, and green onion. So good we gave these potatoes their very own post!
  • Sour cream and chives- Stir in a little sour cream and top with chives and fresh ground pepper.
  • Roasted garlic- Preheat oven to 400 degrees. Slice off the top of a head of garlic. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil and place in a shallow dish. Roast for 40 minutes or until golden and soft. Let cool for 10 minutes then squeeze out garlic cloves (to taste) over your potatoes before mashing.

Reheating Mashed Potatoes

No matter how you re-heat your potatoes, the most important thing to remember is to add liquid. After being in the refrigerator, potatoes tend to dry out. You can add a few splashes of milk, buttermilk, cream, or even chicken broth. Just add a splash at a time as you are re-heating them until they get back to the consistency you want. They should be right back to the consistency they were when you made them fresh. Also, don’t forget to add some butter to give them that fresh, buttery flavor. No one will even suspect they were re-heated! 

Bowl of mashed potatoes next to a roasted turkey

Here are four easy ways to re-heat mashed potatoes:

  1. In The Oven: Stir in the liquid and butter into the mashed potatoes and spread in an even layer in a greased 9 x 13 baking dish. Bake at 350-degrees for 30 minutes or until heated through (165-degrees). 
  2. On The Stovetop: In a large pot over medium heat, add potatoes, liquid and butter. Stir often until heated through.
  3. In The Crock Pot: Place potatoes, liquid and butter in a Crock Pot on low heat for 2 hours, stirring occasionally until heated through.
  4. In The Microwave: Though this is the fastest way of re-heating mashed potatoes, it is the least desirable. The consistency won’t be the same as when you first made the potatoes but sometimes you just need to get them heated quickly. In this case, place potatoes, liquid, and butter in a large microwave-safe bowl. Heat for 1 minute at a time, stirring well each time until heated through. 

Using Leftover Mashed Potatoes

Whenever we have leftover mashed potatoes, we usually like to incorporate them into a completely different meal. It’s easy to make two meals out of one big batch of potatoes! You don’t even need to make them the very next day. Your mashed potatoes will stay good in the refrigerator for up to 4 days!

One of our favorite ways to use up leftover mashed potatoes is Shepherd’s Pie. This is what our mom would always make when we had leftovers and we always loved it. Another way to use up the leftovers is to make our Cheesy Potato Cakes (pictured below). This is a delicious crispy appetizer or side dish for any occasion! You will love the creamy sauce to dip them in. If you have leftovers from Thanksgiving dinner, try our Thanksgiving Leftover Casserole. You can use up all those leftovers in one easy one-dish meal!

More Potato Recipes

We are big fans of all kinds of potato dishes. It’s kind of a requirement if you live in Idaho. Here are some of our other favorite potato side dishes that go great with any meal.

Read More:60+ Potato Recipes from Idaho

Mashed potatoes in a bowl with butter

Perfect Mashed Potatoes

4.99 from 102 votes
These mashed potatoes truly are perfect. They are light and fluffy and buttery, and the perfect side dish for turkey and gravy or roasted beef or pork.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 6

Video

Ingredients

Instructions

  • Peel potatoes and cut into quarters. Place potatoes in a large stockpot and cover with water, add salt (about 1-2 teaspoons) and bring to a boil. Allow to boil for about 20-25 minutes or until the potatoes fall apart when poked with a fork.
  • Combine milk and butter in a microwave safe bowl and place in the microwave for about 40 seconds or until butter is melted.  This makes it so the milk doesn’t cool off your potatoes when you add it.
  • Drain potatoes and mash with a potato masher or mix in a stand mixer with whisk attachment.  If you do a stand mixer, make sure to keep it on low to medium speed. Slowly add milk/butter mixture until you reach your desired consistency adding more milk if you want the potatoes to be thinner. 
  • Mash in sour cream and salt & pepper. Serve immediately.

Notes

To keep mashed potatoes warm after cooking:

  • Heat oven to 300 degrees. Put mashed potatoes in an oven safe dish with a lid, or cover with foil. Keep in the oven for up to an hour, stirring occasionally. 
  • Place mashed potatoes in a slow cooker/crockpot set on low or keep warm. Stir occasionally to prevent sides from burning.


To reheat mashed potatoes:

  • Oven: Stir in the liquid and butter into the mashed potatoes and spread in an even layer in a greased 9 x 13 baking dish. Bake at 350-degrees for 30 minutes or until heated through (165-degrees).
  • Stovetop: In a large pot over medium heat, add potatoes, liquid and butter. Stir often until heated through.
  • Crockpot: Place potatoes, liquid and butter in a Crock Pot on low heat for 2 hours, stirring occasionally until heated through.
  • Microwave: Though this is the fastest way of re-heating mashed potatoes, it is the least desirable. The consistency won’t be the same as when you first made the potatoes but sometimes you just need to get them heated quickly. In this case, place potatoes, liquid, and butter in a large microwave-safe bowl. Heat for 1 minute at a time, stirring well each time until heated through.

Nutrition Information

Calories: 300kcalCarbohydrates: 43gProtein: 6gFat: 13gSaturated Fat: 8gCholesterol: 33mgSodium: 106mgPotassium: 1000mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 13.1mgCalcium: 76mgIron: 2mg

Did you try this recipe?

Share It on Instagram!

Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!

Share This With the World

PinYummly

About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

Similar Recipes

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    I liked how you presented multiple ways to prepare the mashed potatoes. I agree with the comment by “Lisa K,” though, about her mother skipping the sour cream. Some people like mashed potatoes with sour cream; others avoid mashed potatoes made with sour cream. Thus, it is helpful to have four variations on the basic recipe

  2. 5 stars
    Just like my mom made them minus the sour cream. However, I enjoy mashed potatos with sour cream they are much creamier & it adds a little extra depth of flavor. Really good recipe.

  3. 5 stars
    My daughter loves mashed potatoes. I had never added sour cream before. My daughter told me these were the best mashed potatoes, I had ever made. Will be making again for Thanksgiving.

  4. 5 stars
    I love real mashed potatoes, not the instant one. This recipe gives tips I have never tried like rinsing the starch before and after cooking. I can see where this helps to make my potatoes extra fluffy.

  5. 5 stars
    I love how many methods are given here, these work for busy families because of the variety of ways to cook potatoes, using different kitchen tools.

  6. 5 stars
    I have never tried making mashed potatoes in the crock pot. I will definitely be using this method on Thanksgiving. Thank you for sharing!

  7. 5 stars
    I like to boil my potatoes in a pan like my Mother taught me. Plus the ingredient’s you listed , I will add garlic powder & an egg. If you whip the egg in it make’s for fluffy mashed & you never taste the egg. Yumm

  8. 5 stars
    My wife makes the best mashed potatoes, the only difference between these are well i don’t know, they both taste great

  9. 5 stars
    Great instructions and tips , will test this today , making Pork Ribeye sliced thin breaded fried , with mashed potato n a simple gravy , Sour cream ok

  10. 5 stars
    Your mashed potatoes are very similar to the way I make mine. Thanks for the hints about size of the potatoes when you boil them. I never realized that could make a difference.

  11. 5 stars
    I believe this world is already complicated enough. I love simple and wholesome meals and sides. Keep the love in cooking and Thanksgiving family celebrating!

  12. 5 stars
    I thought I knew how to make mashed potatoes and gravy, but after reading this recipe, I realized I could use some of her tips to make wonderful potatoes

    i

  13. 5 stars
    This is a great recipe! It makes great potatoes with options for methods and variations for add in’s. I’ve been steaming potatoes for 20 years and find just as noted here that the potatoes are less watery and it is easy to do.

  14. 5 stars
    LOVE the different variations given for how to cook these delicious potatoes! Directions were very easy to follow, and results were Amazing!

  15. 5 stars
    I love how creamy these potatoes come out every time I have made them 4 times now and we never have leftovers. Love all the tips!

  16. 5 stars
    I grew up being told Mom’s way is the best way so never considered any deviations. I love potatoes but my children would cringe and complain no matter how I served potatoes mashed,fried, baked etc…. You have helped me rock their world and now I am being asked for potatoes at every meal!

    Who knew cream cheese makes creamy mash you cannot get enough of and your fully loaded is their all time favorite. Thank you for helping me get the kids to finally enjoy one of my personal comfort foods.

  17. 5 stars
    Crock pot is the best way to cook those yummy mashed taters. More room on stove, less work, creamy is an understatement so so good. Thanks for sharing!!!

  18. 5 stars
    the variety of cooking methods for the potatoes is so helpful! My favorite is the instant pot. So quick & easy. 🙌🏼 LOVE this recipe

  19. 5 stars
    Creamy and light with awesome taste. Instructions are easy and the entire process is quickly completed. The air fryer is an excellent option as it frees up the other appliances for other tasty options.

  20. 5 stars
    Great ideas for alternatives for cooking the potatoes for mashing. I think I’ll try either the air fryer or the crock pot; there’s always more than enough going on in the kitchen!

  21. 5 stars
    Good basic mashed potatoes recipe. I’d go easy on the milk so poto. Mixture isn’t too thin. Good directions for no-fail mashed potatoes recipe. 😊

  22. 5 stars
    Homemade mashed potatoes are the best for a holiday dinner or other special occasions. This recipe is very easy and the outcome is excellent. After you make fresh mashed potatoes you will never go back to boxed or frozen again. You can also use the leftovers for other recipes during the week or if you are in a hurry during the holiday season.

  23. 5 stars
    Love the addition of sour cream. Just gives it that extra flavor.

    Here in New Mexico we use red Chile as our gravy!

  24. 5 stars
    I am still a new cook to a point so having an easy recipes for this side dish that is also yummy. Is a great new way to begin cooking

  25. 5 stars
    Everything you could possibly want to know about making mashed potatoes! Could teach my dog with these simple steps.
    Loved the variations for taste as well as the variety for making them (stove top etc.)
    I usually make with cream cheese, so will try these with sour cream this year!

  26. 5 stars
    I’ve made these potatoes and my kids finally said I did it right! Best creamy potatoes I’ve made! Thank you!!!!

  27. 5 stars
    This is a great opportunity to Thank these three wonderful Human Beings! Your recipes are so easy for me to follow. I do not have parents or aunts and grandmothers around to teach me more of the recipes that I wish I would have taken the time to learn from them. Every single recipe I have tried from you has come out perfectly, and tastes OH SO AMAZING! I love this recipe for Potatoes. I have a daughter who would rant and rave over mashed potatoes from a friend’s house, and I didn’t even realize the difference. Thank you for making the recipes so easy for me to follow, and not so crazy that I have no idea what you are talking about or where to find certain ingredients. I finally feel confident that I am getting some future grandma skills down to where they will want to come and visit me someday. (Not there yet.. but I owe a lot to you!)

    1. Thank you so much for your kind and thoughtful comment Julie! I’m so glad our recipes have been a help to you!

  28. 5 stars
    Thanks for going over all the different ways to cook and giving so much detail! Of course I have been doing mash potaoes for years and even use some of these tricks, but I learned some new things. Thank you!!!! Such an awesome side!!!!

  29. 5 stars
    This recipe is the best! I tried it in fact the other week. The mashed potatoes are so creamy. The potatoes chosen are perfect for creamy mashed potatoes. The butter is an essential ingredient. And using plenty of butter is necessary. And the sour cream is the ingredient that makes it all fit together as a great side dish. And the right amount of salt and pepper. It is my favorite ! Love your recipe !! Favorite family recipes have given me so any good dishes; thank you for being here for all of us. I tell my grown daughter, do not leave out one ingredient in this awesome recipe. Yum. I give this five stars.

  30. 5 stars
    Love this! Had never thought to melt the butter and milk in a bowl before adding it in so you are not constantly trying to mix the butter in to melt.

  31. 5 stars
    I’ve made these potatoes several times. I love how delicious yet simple they are. The tips help so much, thank you!

  32. 5 stars
    These tips were invaluable. I’ve tried mashed potatoes so often that I was getting frustrated with the results: too gummy or slushy, underdone or overcooked. At your suggestion, I quartered, rather than diced the russet potatoes before boiling them. Then I used my stand mixer with the amount of milk and butter you recommended for 3 to 4 pounds of potatoes. The results were so on mark that I will stick to this recipe forever.

  33. Wanting to make these for Thanksgiving but would like to know if anyone has prepared them ahead of time and then reheated them? I’d like to have as much work done ahead of time so I can enjoy my company. Suggestions?

    1. We’ve made them ahead of time before and it usually works great! We just reheat them over the stove with a little milk to keep the creamy consistency.

  34. 5 stars
    I am craving mashed potatoes and gravy so badly! I basically eat them once a year at thanksgiving so I’m definitely going to have to use this perfect recipe!

  35. 5 stars
    Love the sour cream in this. I’ve always loved it whenever I make baked potatoes, should have made the connection sooner. 😉

  36. 5 stars
    I didn’t think I needed a recipe for mashed potatoes. I’m soooo glad I found your recipe! I normally do mine in my pressure cooker. I was only cooking enough for my husband (I’ve gone Keto Ü) so I didn’t want to dirty up my pressure cooker. He loved them! Mashed potatoes are mashed potatoes…No Way! Not these! We’re actually moving to Idaho ♥ so I’m glad I have your recipe to break me in to the plentiful potato State Ü

    1. Woohoo! So glad that you liked this recipe– we Idahoans love our potatoes 😉 You are going to love it here!

  37. 5 stars
    Love your recipe! Have a question?
    Will be traveling down the shore on Thanksgiving morning (about a 2 hr, trip). Plan on making mashed potatoes the night before. How do I keep the potatoes soft and fluffy…….and not dry??

    1. I haven’t tried storing them overnight, but I would definitely make sure to store it in an air-tight container to keep them from being dry. As far as keeping them soft, you might just want to mix them again up with a hand mixer or kitchen aid type mixer once you get to your destination. Hope this helps!

    1. Yes, of course! It will work great. That is a lot of potatoes. You must be cooking for a big crowd. Sounds fun! The trick will be “eyeing” the amount of potatoes you have per batch once they are cooked. I would recommend dividing the cooked potatoes into fourths, and then mashing a batch at a time with the amounts of milk, butter, and sour cream in the recipe and then keep each batch warm in the oven as recommended. When you are ready to serve, you can mix them together in a big serving bowl, or pull each batch out of the oven one at a time. If you need oven space, you can also keep them warm in a crock pot on low. Be sure to stir the potatoes often so they don’t burn or stick to the sides. Good luck! 🙂

  38. Any advice on making them ahead and keeping them warm in a crockpot? Would they be ok kept in one on low until dinner if we’re short on oven space?

    1. I haven’t tried that before, but I don’t see a reason why it wouldn’t work! Let me know how it goes if you do try it!

  39. 5 stars
    Wow, these are soo good. I have been making mashed potatoes my whole life (I’m 60) and I decided to see how other people make them. I decided to try your version and boy am I glad I did. They were fluffy, creamy, and absolutely delicious. I had been making mine like my mom did and while they were good, they are not as delicious as this recipe. Thank you so much for sharing your family recipe. It will now be the recipe I use!!
    I also tried Yukon Gold potatoes and they are great with this recipe too.
    Much Gratitude

    1. Hi Celeste- Thank you so much for this kind comment. It is comments like this one that really make us love what we do! I am so happy that you liked these potatoes so much and we are flattered that you would take the time to come back and comment on them! Thanks again!

  40. 5 stars
    I have made mashed potatoes for years now. I make them exactly as you do except I also add crumbled bacon and grated cheese from the can into the mash potatoes. Everyone that has these that I have served love them. My Sun request that I make them like this all the time. There is something about the bacon that makes them really yummy. Give them a try sometime I really think you would enjoy them this way. ????

  41. If I want to do less potatoes do I still go my the same portions will the measurements still be the same or would they be less ?

    1. You will definitely want to decrease the other measurements by the percentage you decrease the potatoes. For example, if you only use 2 lbs potatoes, you will cut the rest of the ingredients in half and use 1/4 cup milk, 1/8 cup butter, and 1/4 cup sour cream. If the potatoes seem to thick, add a little more milk. Thanks for asking!

    1. You can definitely leave the skins on if you prefer it that way. It won’t mess anything up. Thank you for asking!

  42. Another point is to use the right potato. Russet are good for baking not so much for mashed potatoes. I find them too sandy and grainy. I use golden or yellow potatoes which have a creamy texture. I’ve also had success with red potatoes.

  43. I agree, mashed potatoes made with sour cream are good. Even better is cream cheese. Pioneer woman gave me the very very best of recipes and I haven’t gone back. 🙂 5 lbs potatoes, 1/2 c butter, 8 oz cream cheese, 1/2 c half and half or more for desired consistency (more for fluffier potatoes) and kosher salt to taste. PW says seasoned salt, I say kosher. 😉

      1. My mom always used Hellman’s mayo as well and I still swear by it. I like to put some garlic in there while the potatoes boil too.

        1. I never thought of adding mayo to mashed potatoes. I am going to try it next time I make these potatoes which will be in a couple of days for Thanksgiving. I have added garlic and I love it!

          1. You can also use 1/2 the milk and then use chicken stock tastes great ! But the source cream is a must

  44. 5 stars
    This recipe is amazing! I used peeled red potatoes, boiled the potatoes in chicken broth, drained and followed the rest of it. It was a huge hit!

      1. I reserve some of the salted potato- water and use with heavy cream and of course, real butter. What makes them so special is the potato-peeling contest we have with our kids and grandkids. Our little tradition with those we are most Thankful for. They laugh and are helping all at the same time

    1. Yes.. you can. Just put them in a 9×13 baking dish and bake at 350-degrees until heated through and whip them up with a fork again before serving.

  45. 5 stars
    Thanks so much for this great recipe, I have featured it in my Thanksgiving Recipe Round-up over at Krafty Cards etc.

  46. You can also make these ahead and freeze them….or make a double batch and freeze half. They are just as good thawed. My mom made these all the time for my youngest niece and nephew and called them Lollypop Potatoes…the kids would fill up their spoon and lick the potatoes off the spoon like they were licking a lollypop! For extra decadence, add 8 oz of cream cheese!

  47. 5 stars
    My mom taught me a few tricks just on Sunday. I could never get my potatoes like hers. First…like you said, quarter the potatoes. If you cut them up to small for some reason they just don’t turn out as well….too mushy or something. Also…drain well. My mom puts them in a strainer and lets them sit while getting the other ingredients ready. This ensures all the water is off of them. They whip up so nicely and are not gluey like some I’ve made in the past. Sounds like your mom and my mom were taught the same way.

    1. Good point about draining well.
      My mom does that too.. I just didn’t think it made a difference! Guess it does!

      1. I should say, if you drain it and let it stay for a while on a heated place potatoes will dry faster. And try to add a raw egg to warm mash instead of sour cream. It’s really great. But don’t ever use blender. Better mix it fast with a fork.

          1. No eggs in my mashed potatoes either! I feel like putting raw egg into it is asking for trouble. Meaning not safe. Sour cream, yes, or cream cheese, but not raw eggs!

    2. I usually don’t cut small potatoes or just cut at halfs. It makes them thicker. And I also add an egg to make it fluffy.

    3. The best way I know to get the excess water off the cooked potatoes is to set them back on the burner after they are drained, and turn on the heat to high. Continue to cook the potatoes for like 15 seconds. The steam that will come off the potatoes is the excess moisture that would make your potatoes soggy! Works every time and super fast:) I learned this from Chef John.

    4. 5 stars
      My kids and grandchildren always ask “maw “maw will you bring mashed potataes when we get together for dinner and my grand daughter in laws ask for the receipe every time I tell them but they say theirs doesn’t turn out right but this one sounds just like mine only I add a little mayonnaise to mine. If any leftover which I always make enough to be sure the next day or 2 I put a Little flour in them and fry potatoe patties just don’t skimp on the potatoes make them full. These are great!